• 1 package (.3 ounce) sugar-free lemon gelatin
• 1 package (.3 ounce) sugar-free strawberry gelatin
• 1 package (.3 ounce) sugar-free cherry gelatin
• 1-3/4 cups boiling water
• 1 can (20 ounces) unsweetened crushed pineapple
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 medium navel orange, peeled and sectioned
• 3/4 cup reduced-fat whipped topping
• 1/4 cup fat-free sour cream

In a large bowl, dissolve the gelatins in boiling water. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough cold water to measure 2 cups. Stir into gelatin mixture.

Place the pineapple, cranberry sauce and orange in a food processor; cover and pulse until blended. Stir into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until firm.

In a small bowl, combine whipped topping and sour cream. Unmold gelatin; serve with topping. Yield: 12 servings (3/4 cup topping).

Nutritional Facts: 2/3 cup gelatin with 1 tablespoon topping equals 105 calories, 1 g fat (1 g saturated fat), 1 mg cholesterol, 62 mg sodium, 24 g carbohydrate, 1 g fiber